Beignets

Yield: About 30
1 1/8 teaspoons active dry yeast

¾ cup warm water (105 to 115 degrees)

¼ cup granulated sugar

¼ teaspoon salt

1 egg, beaten

½ cup evaporated milk

3½ cups all-purpose flour, divided

2 tablespoons shortening or butter, softened

Oil for deep frying

Powdered sugar

1. In a large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand 5 minutes. Add granulated sugar, salt, beaten egg and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 2 cups of the flour; beat until smooth. Add shortening and gradually blend in the remaining 1½ cups flour. Cover with plastic wrap and refrigerate at least 4 hours or overnight. The dough will rise, so make sure there is room in the bowl.

2. Roll out on floured surface to 1/8-inch thickness. Cut into 2½-inch squares. Deep fry, a few at a time, at 360 degrees for 1 minute (they will puff up). Flip and fry 1½ minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve very hot and fresh.

Per serving: 98 calories; 4g fat; 1g saturated fat; 7mg cholesterol; 2g protein; 13g carbohydrate; 2g sugar; no fiber; no sodium; 27mg calcium.